Preparation

• Place the oven rack in the middle of the oven. Preheat to 425°F.
• Line seven cups of a muffin pan with liners, and lightly grease with cooking spray.
• Prepare the streusel topping by mixing together the melted butter, flour, sugar, lemon zest, and quick oats. Set aside.
• In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
• In another medium bowl cream together sugar, lemon zest, and egg butter until fluffy.
• Add in the egg, lemon juice, and sour cream and mix until all ingredients are incorporated.
• Add in flour mixture, and mix until just combined.
• Fold in blueberries until each berry is coated in batter.
• Scoop batter into lined muffin cups filling to the top.
• Sprinkle each muffin with the streusel mixture. Try and cover all the tops completely.
• Bake muffins for 5 minutes at 425°F, then turn the oven down to 350°F and bake for an additional 20-25 minutes.
• Muffins are done when tops are browned and when a tester or toothpick inserted comes out clean (a few crumbs are okay).
• Let muffins cool in the pan for 10 minutes before transferring to a wire rack to completely cool.